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Nice recipe but needed lots of help. I know this was written verbatim off the Chex site but there are serious problems. First, not enough moisture. I suggest using two sticks of butter. Second, add the taco mix, a bit of Tabasco and the parmesan to the melted butter. Pour it over the mixture and toss to coat then bake it for an hour in a 300 degree oven stirring every so often. It comes out crispy not the soggy mess of the original recipe. Sorry.

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Susy Q November 18, 2007

I really liked this, although I did change the recipe quite a bit, hence the 4 stars. I used 4 c chex, 2 c fritos, 2 c Cheese Nips, and 2 c pretzel twists. I then doubled the amount of butter, whisked in the seasoning (minus the cheese) and poured it over. I baked the mix for about 30 minutes in a 325 degree oven, and it was great!

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C in PA May 10, 2005
Mexican Chex Mix